Poppy Seed Torte

Recipe by Topher
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READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine milk, poppy seeds in a bowl and let stand for 1 hour.
  • Cream butter and sugar together in another bowl.
  • Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
  • Preheat oven to 350°F.
  • Beat egg whites until soft peaks form; fold into batter.
  • Pour into two greased and floured 9" round baking pans.
  • Bake for 15-20 minutes or until clean toothpick test.
  • Cool for 10 minutes before removing from pans to wire racks.
  • For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
  • Remove from heat, add nuts and vanilla.
  • Transfer to a bowl, cover, and refrigerate until completely cooled.
  • For frosting, beat butter, sugar, and cocoa until blended.
  • Add coffee 1 tablespoon at a time until spreading consistency is achieved.
  • Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
  • Store in refrigerator.
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